Investigation of Volatiles in Cork Samples Using Chromatographic Data and the Superposing Significant Interaction Rules (SSIR) Chemometric Tool.

This study describes a new chemometric tool for the identification of relevant volatile compounds in cork by untargeted headspace solid phase microextraction and gas chromatography mass spectrometry (HS-SPME/GC-MS) analysis. The production process in cork industries commonly includes a washing procedure based on water and temperature cycles in order to reduce off-flavors and decrease the amount of trichloroanisole (TCA) in cork samples. The treatment has been demonstrated to be effective for the designed purpose, but chemical changes in the volatile fraction of the cork sample are produced, which need to be further investigated through the chemometric examination of data obtained from the headspace. Ordinary principal component analysis (PCA) based on the numerical description provided by the chromatographic area of several target compounds was inconclusive. This led us to consider a new tool, which is presented here for the first time for an application in the chromatographic field. The superposing significant interaction rules (SSIR) method is a variable selector which directly analyses the raw internal data coming from the spectrophotometer software and, combined with PCA and discriminant analysis, has been able to separate a group of 56 cork samples into two groups: treated and non-treated. This procedure revealed the presence of two compounds, furfural and 5-methylfurfural, which are increased in the case of treated samples. These compounds explain the sweet notes found in the sensory evaluation of the treated corks. The model that is obtained is robust; the overall sensitivity and specificity are 96% and 100%, respectively. Furthermore, a leave-one-out cross-validation calculation revealed that all of the samples can be correctly classified one at a time if three or more PCA descriptors are considered.

Chloroanisoles and Other Chlorinated Compounds in Cork from Different Geographical Areas.

Cork quality is crucial for the fabrication of corks intended to be used to seal wine bottles. This work has focused on the determination of chloroanisoles (CAs)-exogenous compounds with a low perception threshold-in cork. The identification and quantification of these compounds was carried out with Bond Elut-ENV solid phase extraction and gas chromatography with mass spectrometry detection. Cork samples were obtained from oaks from Catalonia, Extremadura and Italy, and the presence of CAs was evaluated. Moreover, cork affected by the presence of yellow stains (a defect present in cork, mainly originated from the growth of the fungus Armillaria mellea) was analysed separately. The results obtained from cork macerates revealed the presence of trichloroanisole (TCA) in Catalan and Italian cork. Furthermore, TCA concentration was not statistically different when comparing cork affected and non-affected by the growth of A. mellea. Other chlorinated compounds were identified by comparison of their mass spectra with the data from the NIST library.

Multivariate analysis of volatile compounds detected by headspace solid-phase microextraction/gas chromatography: A tool for sensory classification of cork stoppers.

The volatile fraction of aqueous cork macerates of tainted and non-tainted agglomerate cork stoppers was analysed by headspace solid-phase microextraction (HS-SPME)/gas chromatography. Twenty compounds containing terpenoids, aliphatic alcohols, lignin-related compounds and others were selected and analysed in individual corks. Cork stoppers were previously classified in six different classes according to sensory descriptions including, 2,4,6-trichloroanisole taint and other frequent, non-characteristic odours found in cork. A multivariate analysis of the chromatographic data of 20 selected chemical compounds using linear discriminant analysis models helped in the differentiation of the a priori made groups. The discriminant model selected five compounds as the best combination. Selected compounds appear in the model in the following order; 2,4,6 TCA, fenchyl alcohol, 1-octen-3-ol, benzyl alcohol and benzothiazole. Unfortunately, not all six a priori differentiated sensory classes were clearly discriminated in the model, probably indicating that no measurable differences exist in the chromatographic data for some categories. The predictive analyses of a refined model in which two sensory classes were fused together resulted in a good classification. Prediction rates of control (non-tainted), TCA, musty-earthy-vegetative, vegetative and chemical descriptions were 100%, 100%, 85%, 67.3% and 100%, respectively, when the modified model was used. The multivariate analysis of chromatographic data will help in the classification of stoppers and provide a perfect complement to sensory analyses.

Off-odor compounds produced in cork by isolated bacteria and fungi: a gas chromatography-mass spectrometry and gas chromatography-olfactometry study.

The risk of development of specific olfactory profiles in cork was evaluated after inoculation of cork granules and agglomerated and natural cork stoppers with isolated bacteria and fungi. The highest incidence of off-odor development was found in assays when fungi were inoculated. Cork granules with musty-earthy, musty-earthy-TCA, and vegetative deviations were inspected by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). Sixteen odor zones were clearly recognized in the GC-O analyses. Among these, octanal, 2-methoxy-3,5-dimethylpyrazine (MDMP), Z-2-nonenal, 2-methylisoborneol, 2,4,6-trichloroanisole (TCA), geosmin, and guaiacol were the most significant odorants and helped in the discrimination of sensory deviations. Only TCA and guaiacol were detected above their respective detection limits by HS-SPME-GC-MS. The fungi Cryptococcus sp. isolate F020, Rhodotorula sp. isolate F025, Penicillium glabrum isolate F001, and Pennicillium variabile F003A and the bacterium Pseudomonas jessenii isolate A1 were found to produce TCA to a greater extent. Additionally, 13 of 38 isolated microorganisms (2 bacteria and 11 fungi) proved able to produce unpleasant musty-earthy or vegetative odors that were not related to a significant TCA accumulation.

Molecular fingerprinting by PCR-denaturing gradient gel electrophoresis reveals differences in the levels of microbial diversity for musty-earthy tainted corks.

The microbial community structure of cork with marked musty-earthy aromas was analyzed using denaturing gradient gel electrophoresis of amplified ribosomal DNA. Cork stoppers and discs were used for DNA extraction and were analyzed by using selective primers for bacteria and fungi. Stoppers clearly differed from discs harboring a different fungal community. Moreover, musty-earthy samples of both types were shown to have a specific microbiota. The fungi Penicillium glabrum and Neurospora spp. were present in all samples and were assumed to make only a small contribution to off-odor development. In contrast, Penicillium islandicum and Penicillium variabile were found almost exclusively in 2,4,6-trichloroanisole (TCA) tainted discs. Conversely, Rhodotorula minuta and Rhodotorula sloofiae were most common in cork stoppers, where only small amounts of TCA were detected. Alpha- and gammaproteobacteria were the most commonly found bacteria in either control or tainted cork stoppers. Specific Pseudomonas and Actinobacteria were detected in stoppers with low amounts of TCA and 2-methoxy-3,5-dimethylpyrazine. These results are discussed in terms of biological degradation of taint compounds by specific microorganisms. Reliable and straightforward microbial identification methods based on a molecular approach provided useful data to determine and evaluate the risk of taint formation in cork.

Photochemistry of phytoalexins containing phenalenone-like chromophores: photophysics and singlet oxygen photosensitizing properties of the plant oxoaporphine alkaloid oxoglaucine.

Oxoglaucine (OG) is an oxoaporphine alkaloid, which has been linked to plant defense mechanisms. It contains a phenalenone (PN)-like chromophore, which suggests a role as singlet oxygen ((1)O(2)) photosensitizer. Indeed, OG is able to photosensitize (1)O(2) with 100% efficiency in nonpolar environments, similar to PN. However, this efficiency decreases in polar and protic media, although (1)O(2) is formed in all environments ranging from benzene to water. OG is a rather inefficient (1)O(2) quencher (k(q) = 8 x 10(5) M(-1) s(-1)) unlike the related alkaloids boldine and glaucine, for which an antioxidant role has been suggested. The results of this study contribute to the view that plant defense mediated by PN-like secondary metabolites may have a photochemical component.